Green salad with oil and vinegar

Contributed by Preston Maring, MD

Green salad with oil and vinegar
Look at the lead article on the KP homepage about the farmer's market recently started at the Richmond Kaiser Permanente Medical Center. John Silveira of the Pacific Coast Farmers' Market Association is in various stages of planning to start markets at Santa Teresa, Vallejo, Fremont, Hayward and Union City. In response to last week's recipe, Mr. Bill Petrick, TPMG legal counsel, correctly pointed out that my recipe was no way to make an omelette. As usual, he's right. I should have called it a folded frittata. This week's recipe is for the basic everyday salad featuring greens from Happy Boys Farms. The winter mix could include escarole along with the other more commonly used greens. I had this salad recently with wild steelhead encrusted with panko and porcini mushroom powder. More on that another week.

Servings: 4


  • 8 cups greens (escarole, romaine, red-leaf, etc.), washed and dried
  • 2 tsp sherry vinegar
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 1/2 tsp Dijon mustard
  • 1 small clove garlic, minced
  • 4 Tbsp olive oil


Whisk sherry vinegar, salt, pepper, Dijon and garlic together. Slowly add the olive oil, whisking constantly. Dress the salad.